Meet Ramsey Musk

Today we’d like to introduce you to Ramsey Musk.

Hi Ramsey, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
For sure, so I wear a lot of hats; I am the beverage director for Accomplice Bar, freelance graphic designer and photographer and vinyl DJ. Getting here was a bit of a journey, honestly. I moved to Los Angeles to pursue a Master’s degree in Architecture from USC, but quickly realized it was not the field that excited me, more so the feeling one gets from being in a space that is well designed/thought out. So, I let my program, and since I had already signed a lease, I did what I did in college – got a restaurant job. While I was doing this, I also worked as a coordinator for an arts non-profit, which confirmed my suspicions that I do not like working a traditional 9-5 office job. After that contract ended, I moved back into hospitality full-time. I was serving tables at the time because to bartend at the restaurant group I was with, you had to complete a specific training course, regardless of prior experience. I did that, and when opportunities at another restaurant in the group came up, I transitioned out of my serving role and into a bar role at the now-shuttered Sotto (now Bicyclette). I fell in love with the craft of drink-making there. Back in Boston, I had done some more dive bar bartending, but that was just easy money, this was a whole different game. I realized I could utilize my science background in approachable ways, pulling from my time with my mother in the kitchen for flavor combinations and my love of putting on a show to make friends and regulars. It was a cool moment where I realized this could be a career, not just something the locals do because they can’t do anything else.

Then, the bar manager left and although I had never managed a bar, I had management experience, so I told my boss that I wanted a crack at it, and they let me. I put out two menus there, the last one being my favorite and coincidentally also igniting my passion for graphic design. It was a menu based on the neighborhoods around LA, and I designed the whole thing – drinks, menu, names, everything (although looking back on it now, the menu was not designed that well, haha).

After Sotto closed, I worked in a few hotels, opened the Proper Hotel in Santa Monica as a bar consultant before landing at Ma’am Sir in Silverlake. It was here I started solidifying my cocktail style and palate, was able to also do the wine buying and the creative direction for the social media, again it was sheer coincidence that I had to start taking photos because I also fell in love with that. Anyway, I ran that until the Pandemic claimed it, and I have run a few other programs in between. I just recently closed down Causita before moving on to Accomplice. It was bittersweet, I developed amazing cocktails there, found a new voice and really challenged myself at Causita, but even that can’t fix all of a businesses problems.

So what is the point of all that, a lot of closures, a lot of heartbreak, but a lot of tough lessons and growing comes from all those experiences. I learned what to do differently and better after moving on from each bar. I learned more about myself, devoured cocktail books for techniques and inspiration. Learned countless lessons on dealing with ownership, managers, staff and guests. And here I am, running Accomplice Bar, a job I had applied for and not gotten about five years ago, and I have won a few national cocktail titles along the way. AND to add to it, this journey through the bar world has given me new loves; graphic design – which I went back to school for during the pandemic, photography and curating music. It has led to so many wonderful friends all over the world and I am just really grateful for what this industry has given me.

Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Yes and no. I had to fight for a place at the table so to speak. My manager, when I was serving refused to let me behind the bar and tried to keep that world so far from me. So, I figured it out and believed in myself that I did deserve a shot, and when something came up elsewhere, I put in my notice ( and in drag might I add ). It can be hard to be taken seriously in this industry if you aren’t a straight cis-het white man, and I am not. So, I fought for what I knew I was capable of achieving. And you know what, when I won my national cocktail titles, I did think about how crazy it is that I did that and wondered what I would be doing if I hadn’t advocated for myself.

Aside from that, I was afforded some really amazing opportunities and I learned a great deal very quickly. But with closing so many places, I learned so much about myself and boundaries and my own self-worth and what I do in fact bring to the table. Not only that but realizing things can go sour so fast really pushed me to explore other avenues, like graphic design and photography to be more stable financially. So, no it hasn’t been smooth, but the bumps in the road tend to help you in bigger ways than if it was all smooth and easy, and I am grateful for all the lessons I have learned.

Appreciate you sharing that. What else should we know about what you do?
I guess I am most known for my beverage programming. So that just means, as a beverage director I am in charge of all things, well, beverage. The cocktail menu, the wine list, beer, non-alcoholic drinks, those are all my domain. I really specialize in fun approachable cocktails, utilizing fresh and local produce, and creating interesting flavor pairings. I don’t know I guess I just make some tasty drinks. How humble, I know. But joking aside, there is also a great deal of training and mentorship that goes into what I do. Gatekeeping information is something I hate, so I try to be very transparent with my staff on how I work and what is is that I do when creating menus etc. I have been able to work with some fantastic bartenders who have gone on to run their own programs or get jobs at their dream bar and that feels amazing. Myself and my friend Nathan Hazzard also co-founded a queer charitable bar pop-up called CampOUT that featured different queer bartenders each go-round, allowing them the opportunity to create a menu, throw a party and then donate some money to Queer Charities. I have won a couple of national titles, but I don’t think that is what I’m known for, I think I am more just known as a good person that can make a good drink and someone who wants to help others to succeed.

I think the people and connections I have built throughout my career are the things that I am most proud of honestly. Case in point, one of our featured bartenders from CampOUT just competed in her first cocktail competition and made it to the regional finals that was held at my bar. I was so so proud.

If I am being honest, I am not sure what sets me apart. I care a lot about this city and the people who work in my industry. Even if we don’t work together, I have helped people work out cocktails, design menus, fix syrups and given tips on how to do things behind the bar. I think just wanting everyone around me to reach their full potential and being fearless and free with my expertise might set me apart from pack.

Where do you see things going in the next 5-10 years?
It is hard to say. I think we are going to start realizing our palates as Americans are not the end all be all in the cocktail world. There are now so many international events and stages and opportunities to really get out there and experience different cocktail styles and hospitality styles. I know when I went to Europe last summer for about a month, I came home so inspired by what I saw and was hungry to recreate some of that magic. So, shifting perspectives on what a cocktail and a bar can be, how they can operate and be more equitable. Kate Gerwin owns Happy Accidents in Albuquerque, and everyone that works there is also part owner. Honestly, give the keys the Kate, she is going to change this industry for the better if given the chance to, and that’s pretty rad.

Contact Info:

• Website: www.ramseyramseyramsey.com
• Instagram: dadsdrinks

Image Credits
Credits: Robert Campbell & Ramsey Musk